Name: Fall Vegetable Curry
Total time: 25 min
Ingredients: 2 teaspoons Madras curry powder; 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained; 1 cup small cauliflower florets; 1/4 teaspoon salt; 1 cup diced peeled sweet potato; 1 1/2 teaspoons olive oil; 1/2 cup plain 2% reduced-fat Greek yogurt; 2 tablespoons chopped fresh cilantro; 1/4 cup thinly sliced yellow onion; 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained; 1/2 cup organic vegetable broth (such as Swanson)

Vegetable Curry

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Do I need any special equipment to make Vegetable Curry?

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Embrace Indian flavors by making this vegetarian meal that only takes about 30 minutes from start to finish.

Milk

Vegetarian

Mediterranean

Gluten Free

Seasonings

gram

madras curry powder

Beans & Legumes

garbanzo beans

Fresh Vegetables

cauliflower florets

salt

sweet potato

Oils

milliliter

olive oil

Yogurt

lowfat plain greek yogurt

fresh cilantro

yellow onion

Canned Vegetables

diced tomatoes

Stocks & Broths

vegetable broth

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Potassium

Minerals

Phosphorus

Magnesium

Cholesterol

Trans fatty acids

Vitamin A

Vitamins

Lactose

Carbohydrates

Iron

Beta-carotene

Choline

Vitamin C

Selenium

Manganese

Copper

Zinc

Sodium

Calcium

Sugar

Dietary Fiber

Protein

Calories

Water

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Alpha-carotene

Vitamin K

Lycopene

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Thai Red Vegetable Curry

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Indian Vegetable Curry

Fall Vegetable Curry

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Meal

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